Pork Sandwiches with Cilantro-Jalapeno Slaw

Ingredients

• 1 whole Onion, Peeled And Quartered
• 1 whole Pork Butt (pork Shoulder Roast)
• Salt And Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Cola (Dr Pepper, Coke, Etc.)
• 2 Tablespoons Brown Sugar
• 12 whole Good Quality Kaiser Or Deli Rolls
• 12 Tablespoons Butter
• ½ heads Cabbage, Sliced Thin
• ½ heads Purple Cabbage, Sliced Thin
• 1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
• ½ cups Whole Milk
• ½ cups Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Cayenne Pepper
• 2 cups Cilantro Leaves, Barely Chopped

Preparation Instructions

MEAT

Preheat oven to 300 degrees.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.

SANDWICHES

Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.

The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.